Homemade Banana Pudding
There’s nothing more comforting than a big spoon full of Classic Homemade Banana Pudding!This rich and creamy dessert is made from scratch with simple pantry staples like evaporated milk, bananas, and Nilla wafers. If you grew up on southern banana pudding like I did, this recipe will feel like a warm hug from the past. No instant pudding mixes here , just good old-fashioned homemade custard made the way Grandma used to.
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This homemade banana pudding is a true Southern classic, made completely from scratch with a rich and creamy custard, layers of fresh bananas, and crisp Nilla wafers. Growing up, homemade banana pudding was a staple at our Sunday dinners and family gatherings. My mother always made a classic Southern banana pudding topped with a beautiful golden meringue, served warm or at room temperature , pure comfort in a bowl. This easy banana pudding from scratch skips the boxed mixes and delivers old-fashioned flavor with simple, wholesome ingredients. It’s the perfect dessert for holidays, potlucks, or anytime you’re craving a little Southern sweetness.
What you will love about this Homemade Banana Pudding
- Classic Southern Comfort: A traditional recipe passed down through generations.
- Made from Scratch: No pudding mixes only rich, homemade custard.
- Easy to Make: Simple ingredients and straightforward instructions.
- Perfect for Any Occasion: Great for potlucks, holidays, or Sunday dinners.
- Packed with Flavor: Sweet bananas, creamy custard, and crunchy cookies.
What you will need to make this Easy Banana Pudding from scratch .:
- 2 cans Evaporated Milk
- Sugar
- cornstarch
- 2 eggs
- Butter
- vanilla
- Nilla Wafers
- Bananas
- Medium Saucepan
- Wire whisk
- Wooden Spatula or Heat resistant Rubber Spatula
- Serving Dish
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If you’ve never made homemade pudding from scratch, don’t worry it’s easier than you might think once you know a few basics. The two most important things are: don’t scramble the egg, and make sure you stir constantly from the bottom. In this recipe, there’s no need to temper the egg separately. Instead, the egg is beaten directly into the milk mixture while it’s still cool, making the process simple and stress-free. Once everything is combined, start by whisking over medium heat until the sugar dissolves, then switch to a heatproof spatula. Keep stirring from the bottom of the pan to prevent any sticking or burning steady stirring is the secret to a rich, creamy banana pudding every time!
Let’s Make Banana Pudding !
Check out this short video on How to make Homemade Banana pudding .
In a medium saucepan whisk together the sugar and cornstarch then slowly add the cans of milk while mixing. In a small bowl beat the eggs well and add them to the milk mixture. Turn the heat to medium heat and use the whisk until everything is dissolved. Now switch to a heatproof rubber spatula or wooden spatula gently stir from the bottom to prevent burning. Cook like this until the mixture is thickened . This should take 10-12 minutes.
Once the pudding is thickened remove from heat and add the butter and vanilla . Stir until this is incorporated.
In a 2-3 quart dish cover the bottom of it with Nilla Wafers and sliced bananas, then top that with half of the pudding mixture. On top of the pudding add another layer of Nilla wafers and sliced bananas, then add the remaining pudding.
For the topping I like to line the cookies around the edges and and crush the remaining cookies for the top. The let it sit to get to room temperature and cover and chill.
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If you’re craving a true taste of Southern comfort, this homemade banana pudding with evaporated milk is pure nostalgia in a dish. Made completely from scratch with a rich, creamy custard, layers of bananas, and classic vanilla wafers, it’s the kind of dessert that never goes out of style. There’s always been a lively debate over whether banana pudding should be eaten warm or chilled but honestly, does it really matter? Either way, it’s absolutely delicious. So serve it however you like best… and most importantly, just ENJOY!
Homemade Banana Pudding
Ingredients
- 24 oz Evaporated Milk 2 12oz cans
- 1 cup granulated sugar
- 3 Tablespoons Cornstarch
- 2 Large Eggs beaten
- 1 Teaspoon vanilla
- 2 Tablespoons Butter
- 2 cups Nilla wafers or more
- 4 large Bananas
Instructions
- In a medium saucepan whisk together the sugar and cornstarch .1 cup granulated sugar, 3 Tablespoons Cornstarch
- Add both cans of milk whisking while you add them .24 oz Evaporated Milk
- In a small bowl beat eggs well and add them to the saucepan.2 Large Eggs
- Whisk well and cook on medium heat .Using a whisk stir until everything is dissolved .
- Now switch to a heat proof rubber spatula or wooden spatula slowing stir from the bottom to prevent burning. Cook like this until the mixture is thickened . This should take 10-12 minutes.
- Once the pudding is thickened remove from heat and add the butter and vanilla . Stir until this is incorporated.1 Teaspoon vanilla, 2 Tablespoons Butter
- In a 2-3 quart dish cover the bottom of it will Nilla Wafers and sliced bananas.2 cups Nilla wafers, 4 large Bananas
- Cover them with half of the pudding
- On top of the pudding add another layer of Nilla Wafers and bananas
- Top that with the remaining pudding. Make sure the bananas are covered well, this prevents them from browning.
- Add a layer of Nilla wafers on top or I even crush some and sprinkle them liberally.
- Allow to cool , cover and chill
Video
Notes
Nutrition
Frequently asked Questions
Yes! In fact, it tastes even better after chilling for a few hours, giving the flavors time to meld together.
You can substitute whole milk, but the custard won’t be quite as rich. Evaporated milk gives it that classic Southern flavor.
Sure! Vanilla wafers are traditional, but shortbread cookies , butter cookies or Chessmen Cookies work well too.
It’s best enjoyed within 2-3 days before the bananas start to brown too much.
Yes , the pudding uses egg and cornstarch as a thickening agent so it is gluten free. You will need to find a Gluten Free Vanilla wafer , I have seen them at Wal-Mart so I know there is a good substitute .
This was awesome! Really simple to make, and I love the wafers on the top that adds a crunch to it!
Thank you , I am so glad you liked it.
Thank you so much for sharing this very delicious and easy to make banana pudding! It taste amazing and banana is my favorite! Loved it!
I am so glad you enjoyed it, it’s a family favorite for sure.
I’m in my late 70’s & this is almost identical to the recipe handed down to me through from my great grandmother. It does my heart good when I see these made from scratch being shared.
Oh I am so glad you approve , that makes me feel really good . There is just something wonderful about homemade banana pudding , and pretty easy to make. Thank you so much !!
How many does this serve?
5-6 with the serving sizes on the small side but this is rich so it doesn’t take much
My family did not like this at all!!
Hi Barbara ..So sorry your family didn’t like this. Like most recipes they aren’t for everyone . If the recipe didn’t work please shoot me a message and maybe I can help.
Love me some nana pudding! Like it cold, hot, room temperature, any way I can get it! Never instant though! Never made it with evaporated milk, but sounds good. I’ll have try evaporated milk next time I make it!
This is a super simple way to make it , I hope you like it.
I was wondering if this is the exact recipe your mom used, or did you make changes so it would be easier to make? I was thinking you made the egg changes because you weren’t going to top it with meringue. This is a family favorite, but my mom always used the original Nilla Wafer recipe on the box, so do I. Do you know if there’s a difference in texture between your recipe and the Nilla Wafer recipe? I’m going to try yours because I have to throw away my whites, I don’t like meringue.
My mother always used whole eggs in her pudding’s like this since she isn’t a fan of meringues but she usually used whole milk. I modified this recipe after one of the hurricanes of 2020 when we were living the generator life and I could use my stove top but not my oven. I was limited on fresh supplies so I used evaporated milk and I discovered it made such a rich pudding I loved it. My grandmother used canned milk almost exclusively when baking and now I now why lol
The BEST recipe for banana pudding. My go to recipe!
I am so happy to hear this !
Can I substitute a lactose free milk?
I have never used a lactose free milk to make a homemade pudding , sorry.
It was so awesome thank you so much for sharing great tutorial !!!
I am so glad you enjoyed it , it s a family fav for sure !!
I have made other banana pudding that you could taste the evaporated milk in. This one you can’t taste it as much. It was an amazing desert. My husband loved it. And told me that when I make it again to make sure I use this recipe! Thank you for sharing it.
Thanks for sharing Elizabeth , I am so glad this worked for you .
This is how my Mom used to make it…and she also made it from scratch too, making homemade vanilla custard/pudding and it tasted so amazing…. it’s nice to see what I call old school recipes!!
Thank you for your kind words Jay, it is a classic .